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Whole roasted chicken with lemon and shallot asparagus
Whole roasted chicken with lemon and shallot asparagus
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Try Curtis Stone's savory Mediterranean roast chicken - perfect for a family feast!
Ingredients:
  • 60.00 gm Unsalted Butter, softened
  • 3 cloves garlic, finely chopped
  • 1 lemon, zested
  • 1 tsp fresh thyme leaves, chopped
  • 1 Whole Fresh Chicken (small or large)
  • 18.20 gm Olive Oil
  • 6 baby carrots, peeled and cut into 3cm pieces
  • 3 stalks celery, cut into 3cm pieces
  • 1 large onion, cut into 3cm pieces
  • 1 garlic, halved
  • 700g asparagus, woody ends trimmed
  • 36.40 gm extra virgin olive oil
  • 4.60 gm extra virgin olive oil, extra
  • 1 shallot, finely chopped
  • 1 1/2 tsp lemon, zest
  • 21.00 gm lemon juice
  • 62.50 ml Parmigiano Reggiano Parmesan Cheese, shaved
Instructions:
  • Preheat your oven to 190C.
  • Combine butter, garlic, zest, and thyme in a medium mixing bowl. Mix thoroughly with a wooden spoon and season with salt and pepper to taste.
  • Create a pocket between the flesh and skin of the chicken, starting from the neck end and working your way down to the legs.
  • Carefully tuck the garlic butter under the skin to coat the breasts and legs evenly.
  • Fill the chicken cavity with a generous amount of chopped carrots, celery, onion, and half of the garlic clove.
  • Secure the chicken's legs with butchers' string and tuck the wings underneath.
  • In a roasting tray, arrange the leftover chopped vegetables and position the chicken on top. Massage the chicken with a tablespoon of olive oil, then season generously with salt and pepper.
  • Roast the chicken until the thigh reads 75C on an instant read thermometer, typically about 1 hour and 15 minutes.
  • Take the chicken out of the oven and allow it to rest at room temperature for 10-15 minutes, covering it lightly with foil. Remove the vegetables from the pan, but keep the pan juices.
  • After letting the chicken rest, coat the asparagus with 1 teaspoon of oil on a baking tray. Season with salt and pepper, then roast for 10 minutes until tender yet crisp.
  • Prepare the dressing by combining shallots, lemon zest, and juice in a bowl. Gradually whisk in the remaining 2 tablespoons of oil. Season with salt and pepper to taste.
  • Place the asparagus on a platter, generously drizzle with the vinaigrette, sprinkle with shaved parmesan for an extra layer of flavor, and serve alongside the chicken with pan juices.

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